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Butterscotch Cool Whip Pie

Review Recipe
overhead shot of Butterscotch Cool Whip Pie with slices cut off
This decadent and creamy butterscotch Cool Whip pie has plenty of rich flavor and a soft, fluffy texture to delight your senses.
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Table of Contents
  1. Butterscotch Cool Whip Pie Ingredients
  2. How to Make This Butterscotch Cool Whip Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Even More Easy Recipes

This dreamy butterscotch Cool Whip pie is downright decadent with its smooth, creamy filling and rich, buttery graham cracker crust. Creamy pudding, velvety cream cheese, gooey marshmallow fluff, and whipped topping create the filling for this pie that is guaranteed to have your mouth watering.

close up shot of a slice of Butterscotch Cool Whip Pie on a plate

Butterscotch Cool Whip Pie Ingredients

Butterscotch Cool Whip Pie raw ingredients that are labeled

You’ll need:

  • 1 (8-ounce) package of cream cheese, softened
  • 1 (3.9-ounce) box of instant butterscotch pudding mix
  • 1 (7-ounce) container of marshmallow fluff
  • 1 (8-ounce) container of Cool Whip, thawed
  • 1 (9-ounce) premade graham cracker crust
  • Whipped topping (optional garnish)

SUBSTITUTIONS AND ADDITIONS

PIE CRUST: This delicious butterscotch pudding pie with Cool Whip has plenty of flexibility as to what crust you use. Chocolate crust, Oreo pie crust, graham cracker pie crust, or a regular homemade pie crust all work well in this no-bake pie recipe.

WHIPPED TOPPING: If you can’t get Cool Whip, you can use our whipped cream recipe to make your own for this decadent dessert.

PUDDING: Change the flavor of pudding in this easy dessert, and you can enjoy a different variety each time. Try strawberry Cool Whip pie, vanilla Cool Whip pie, or chocolate Cool Whip pie.

How to Make This Butterscotch Cool Whip Pie Recipe

OUR RECIPE DEVELOPER SAYS

This recipe needs to chill in the refrigerator for at least 8 hours before serving. You can most definitely make this a day before so that it is ready when you need it.

STEP ONE: Using a medium-sized mixing bowl and a hand mixer on medium-high speed, beat the softened cream cheese for 1 to 1½ minutes until smooth.

PRO TIP:

Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.

STEP TWO: Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.

instant pudding mix sprinkled over the cream cheese and blended together in a bowl

STEP THREE: Add the marshmallow fluff to the pudding mixture and continue mixing just until incorporated.

marshmallows fluff added to the cream cheese mixture in a bowl

STEP FOUR: Fold in the thawed Cool Whip.

cool whipped folded in a bowl

STEP FIVE: Spread the Cool Whip pie filling into the premade graham cracker crust. Chill in the refrigerator for 8 hours or overnight. Slice into 8 servings and garnish the outer edges of the slices with whipped topping if you wish.

PRO TIP:

If you are transporting the pie, we recommend sitting the whole pie inside a glass or metal pie pan to give it more stability. You can also flip the plastic insert in the premade crust. This makes a perfect lid for the top of the pie.

cool whipped mixture spread into the graham cracker crust

How To Serve

Serve this rich and creamy butterscotch pie as part of your holiday meal, or simply anytime you have a butterscotch lover in your midst. Add a nice big scoop of vanilla ice cream on the side and a warm mug of pumpkin spice latte to drink.

Add a few more no-bake desserts to your recipe box with our no-bake pumpkin pie and no-bake Snickers bar pie.

Storage

IN THE FRIDGE: Store any leftover homemade butterscotch pie in the refrigerator for up to 5 days. 

IN THE FREEZER: You can freeze the pie for up to 1 month. Allow the pie to thaw overnight in the refrigerator before slicing, garnishing, and serving.

overhead shot of Butterscotch Cool Whip Pie with slices cut off

With a fluffy cloud-like rich texture, this butterscotch pie is everything you have been dreaming of. You only need 5-ingredients, a few minutes in the kitchen, and chill time before you have this fantastic dessert ready to enjoy.

FREQUENTLY ASKED QUESTIONS

Can I make this no-bake butterscotch pie ahead of time?

This great recipe is best made ahead since it needs to chill in the fridge for about 8 hours before serving it.

Can I make my own crust for this butterscotch pie recipe?

If you would prefer to make your own cookie crust for your butterscotch dessert, you certainly can. Crush graham crackers or chocolate cookies in a food processor to give you 1½ cups of graham cracker crumbs before combining with 5 tablespoons of butter and baking at 300°F for 10 minutes.

Can I use a different flavor of the pudding?

This delicious recipe is very flexible. You can change up the flavor of the pie depending on the flavor of pudding you use.

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overhead shot of Butterscotch Cool Whip Pie with slices cut off

Butterscotch Cool Whip Pie

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This decadent and creamy butterscotch Cool Whip pie has plenty of rich flavor and a soft, fluffy texture to delight your senses.
Prep Time 10 minutes
Total Time 8 hours 10 minutes
Servings 8

Ingredients
  

  • 8 ounces cream cheese, softened
  • 3.9 ounces butterscotch pudding mix
  • 7 ounces marshmallow fluff
  • 8 ounces Cool Whip, thawed
  • 9 ounces graham cracker crust
  • Whipped topping, optional garnish

Instructions
 

  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 to 1½ minutes until smooth.
  • Sprinkle the instant pudding mix over the cream cheese and continue mixing for 1 more minute until well combined.
  • Add the marshmallow fluff and continue mixing just until incorporated.
  • Fold in the thawed Cool Whip.
  • Spread the Cool Whip mixture into the premade graham cracker crust. Chill in the refrigerator for 8 hours or overnight. Slice into 8 servings and garnish the outer edges of the slices with whipped topping if you wish.

Notes

  • This recipe needs to chill in the refrigerator for at least 8 hours before serving. You can most definitely make this a day before so that it is ready when you need it.
  • Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
  • If you are transporting the pie, we recommend sitting the whole pie inside a glass or metal pie pan to give it more stability. You can also flip the plastic insert in the premade crust. This makes a perfect lid for the top of the pie.

Nutrition

Calories: 430kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 347mg | Potassium: 107mg | Fiber: 1g | Sugar: 38g | Vitamin A: 431IU | Calcium: 68mg | Iron: 1mg
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